So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
A finishing sauce, as opposed to a basting sauce, is used at the end of the cooking process after the temperature has begun to cool in the barbecue pit. If used too early, it will burn/scorch and present a burned bitter taste rather than the sweet/tangy/rich taste you are seeking. This recipes comes from Smoky Hale's "The Great American Barbeque Instruction Book."
Combine the following ingredients in a cooking pot:
2 (6 ounce) cans Tomotoes - paste or 1
peck fresh tomatoes stewed, drained and
reduced to 1 quart
3 Tablespoons Mustard - dry, heaping,
(mix in water before adding)
1 Onion - medium, chopped
2 cloves Garlic - mashed
2 cups Water (omit water if using fresh
1 cup vinegar
1/4 cup Sugar - brown or use turbinado
1/4 pound Butter - unsalted
3 tablespoons Paprika - preferably
1 teaspoons Cloves - ground or 3 colves
2 teaspoons Salt - non-iodized
2 teaspsoons black Pepper - freshly ground
Simmer 1 hour, strain and use or refrigerate. Baste after meat is done and embers temperature is reduced or serve at table.
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